Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Emmer Scones for International Scone Week and Afternoon Tea Week

Emmer Scones

It’s Afternoon Tea Week and you can’t have afternoon tea without scones, preferably with jam and cream, in that order. It also happens to be International Scone Week, which was started by Celia from Fig Jam & Lime Cordial in Australia a few years ago. It’s now ably hosted by Tandy from Lavender and Lime in South Africa. I don’t always manage to participate, but this double whammy was too important an occasion to miss. These emmer scones are the result.

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Wild Garlic Cheese Scones – The Best Cheese Scones Ever

Wild Garlic Cheese Scones

Scones | 23rd April 2016 | By

Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.

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Fairtrade Fortnight Breakfast & Recipes for Banana Bread & Hot Chocolate

Fairtrade Fortnight BreakfastI’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.

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Smoky Mexican Bean Soup with Wholemeal Spelt Soda Bread

Smoky Mexican Bean Soup with Spelt Soda Bread

In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.

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Mincemeat Buns Flavoured with Aromatic Cardamom

Mincemeat Buns

Bread & Buns, ThermoCook | 22nd January 2016 | By

I’m rarely as organised at Christmas as I’d like to be, but I do usually manage to make my own mincemeat. As I’ve mentioned in my previous mincemeat recipe posts, once you’ve made your own, it’s hard to go back to shop bought. And it’s so easy too. Here, I’ve used it to make the most fabulous mincemeat buns – soft, fragrant and oh so very moreish.

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Olive Garlic Halloumi Spelt Bread – Eliopsomi

Olive Bread

Although I’m someone who loves experimenting with recipes, I tend to stick to the tried and tested when it comes to bread. However, when the travel company Expedia challenged me to make a Cypriot dish for World on a Plate, olive bread was the first thing I thought of.

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Blackberry and Apple Spelt Soda Bread

Spelt Soda Bread

Bread & Buns, Wild Food | 2nd October 2015 | By

One of the many highlights of our day at River Cottage last week, was the blackberry and apple spelt soda bread we made along with some beautiful butter. I was so delighted with the bread that I went foraging for blackberries a few days later and made a loaf at home.

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Vegan Saffron Buns and The Great Cornish Bake Off

Liskeard Bun

Bread & Buns, Cornish, Vegan | 19th August 2015 | By

Once upon a time, many years ago, back in the 1960s in fact, or possibly the 1970s, reports are a bit vague, the Mayor stopped handing out the Liskeard Bun. This was an annual event when the newly invested mayor of Liskeard would hand out buns wrapped in brown paper bags to the local children. What a lovely tradition. Read on to find out about the Great Cornish Bake Off and how it was rediscovered along with a vegan recipe for Cornish saffron buns.

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Malted Wholemeal and Rye Loaf – Makes the Best Toast

Malted Wholemeal Rye Bread

Bread & Buns | 16th August 2015 | By

Making your own bread can be infinitely satisfying and I’ve been doing it since I was a teenager. I’ve not been hugely creative and tend to stick to tried and tested recipes. At least I did until I got my KitchenAid earlier this year. I’d never used a mixer to make bread before, so it seemed like a good time to do something different. This malted wholemeal and rye loaf was a good start.

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Brie and Chive Lunch Scones

Cheese & Chive Scones

Scones | 24th May 2015 | By

I’ve borrowed another inspiring book out of the library recently. The Violet Bakery Cookbook by Claire Ptak. It is so up my street, I want to make pretty much everything in it. I may just have to splash out and buy it. The recipes all look and sound as though you want to dive straight in, but they mostly have a healthy twist of some kind.

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